FREE BONUS: 5 Secrets to Be a Better Cook!

Fish Tacos Recipe with Best Fish Taco Sauce!

Our all-time favorite Fish Tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best fish taco sauce – a garlic lime crema that you will want it on all your tacos!

This is our go-to recipe for family get togethers and company because it comes together quickly and it always gets rave reviews. These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.

This recipe is party sized and can be scaled down to feed a smaller crowd. It was developed by my brother-in-law, Slavik and it has been adopted by pretty much everyone in our family. I have had so many requests to publish the recipe so here it is! It’s an easy, excellent fish tacos recipe. Thank you Slavik for sharing your awesome fish tacos with us. I’m pretty sure it’s impossible to ever get tired of this recipe. P.S. They just happen to be gluten free fish tacos!

Seriously though, be generous with that fish taco sauce! The sauce recipe was adapted from Kaylee on All Recipes. We simply doubled it because there never seems to be enough of the sauce ;).

Ingredients for Fish Tacos:

We used tilapia but you are welcome to use any white fish. Salmon or shrimp would be amazing as well!

Fish Taco Toppings:

*Cotija cheese is a Mexican cheese that crumbles when you grate it; similar to feta but much milder in flavor and not nearly as salty. It is inexpensive and found in the refrigerated cheese section of the grocery store.

Ingredients for Best Fish Taco Sauce:

For the fish taco sauce, all you need is sour cream, mayo, lime juice, garlic powder and sriracha. The sriracha gives it a little kick of spice so you can add more or less based on your preference. This taco sauce is essentially a lime crema – the perfect blend of tanginess and heat (print the recipe below).

How to Make Fish Tacos:

1. Line a large baking sheet with parchment or silicone liner. In a small dish, stir together seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle the seasoning mix over both sides of tilapia.

2. Lightly drizzle fish with olive oil and top each piece with a dot of butter. Baked at 375˚F for 20-25 min. If you want it to get a little browned around the edges, you can broil for 3-5 minutes at the end if desired.

3. Combine all the Taco sauce ingredients: 1/2 cup sour cream, 1/3 cup Mayo, 2 Tbsp lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce, or to taste in a medium bowl or a large measuring cup and whisk together until well blended. It’s really fun and feels like dining out to serve the sauce in a squeeze bottle like this one.

4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

5. To assemble: start with the fish then add remaining ingredients finishing off with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze extra lime juice over tacos.

Mmmm so much sauce! I’m so crazy about this taco sauce. Seriously the best!

Fish Taco Sauce Ingredients:

Instructions

Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.

Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

I’m so tempted to make these again for dinner tonight. I will never stop loving this recipe! I hope you all love it as much as we do.

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Truly delicious! I’ve made this a few times now and it’s always a crowd pleaser. Love the sauce, and color! I never fail to receive multiple compliments, even from my picky eater. Reply

Natashas Kitchen

September 9, 2019

Awww that’s the best! Thank you so much for sharing that with me, Elizabeth! When the picky eater approves you know its good! Reply

MrsJDT

September 5, 2019

Amazing! This recipe came with big promises and totally delivered. My husband loves fish tacos, and I’ve found a recipe that has already become a staple. Big bonus: It’s so fast and easy!! I’m nursing and cabbage bothers my baby’s tummy, so I substituted Romaine for the cabbage and flour tortillas for the corn, then mixed all the toppings as a sort of salad to put on top rather than individual components (easier for the kiddos). I now keep a bottle of the seasoning mix on hand, and a bottle of the sauce too (which goes on EVERYTHING now, and has even been known to shape the menu plans for the week)! Thanks a million, Natasha!!!
~MrsJDT Reply

Natashas Kitchen

September 5, 2019

You’re welcome! I’m so glad you enjoyed this along with the baby! That’s so great! Reply

Debbie

September 1, 2019

Queso cheese is a good substitute. Even better if you make your own, very easy. Reply

I have never had fish tacos in my life until a few days ago, and I have to say this will be a regular on my menu. I substituted the type fish called for and the shrimp for just salmon. I removed the skin and pan seared all sides, locking in the lime and butter I used with some Evo. Once cooked I broke up the salmon and served on soft tacos with freshly sliced cherry tomatoes. Sliced white or sweet onions, like, cilantro, guacamole, salt, black pepper, a glass of red wine, and I was in Heaven. Thank you it was delicious and very healthy. Reply

Natashas Kitchen

August 30, 2019

That’s just awesome!! Thank you for sharing your wonderful review Kyle! Sounds like you found a favorite on our blog! Reply

surf32937

August 26, 2019

Absolutely delicious! I used defrosted Cod fish filets instead of tilapia. The heat of the fish is perfect with the cooling sour cream lime sauce. Reply

Natashas Kitchen

August 26, 2019

I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

Deb

August 25, 2019

Loved the fish tacos!! The sauce was amazing. What else can the left over sauce be used for? Reply

Natashas Kitchen

August 26, 2019

I’m so glad you enjoyed that Deb! You can use it over meat, other tacos, fish etc. Reply

Rodaba

August 22, 2019

I gave this recipe a try and wow! I was showered with compliments by everyone. But really, all the credit goes to you Natasha. Reply

On your nutrition facts it says 172 calories. Is that for one taco? Reply

Natashas Kitchen

September 3, 2019

Hi Innesa, that is per serving and in this case, it is per taco since the recipe makes 24 small tacos. Reply

glenda

August 16, 2019

I made these tonight and they were delish and want more. I had some at a restaurant yesteryear and yours were better Reply

Natashas Kitchen

August 16, 2019

Wow! Thank you for that amazing feedback, Glenda! I’m so glad you enjoyed that. Reply

Anna

August 16, 2019

Can you make the sauce ahead of time? How long will it keep? I haven’t made this yet, but I’m really excited to make it for a party this weekend with some Mexican rice and beans Reply

Natashas Kitchen

August 16, 2019

Hi Anna, I think the sauce is best enjoyed within 3 days of making it, but I think it could last longer – it won’t go bad within a week but the flavors do mellow out the longer it is refrigerated so if you want more heat or zestiness, add a little more citrus and or hot sauce to taste. Reply

I am not usually a huge fan of fish tacos. Sometimes they are okay, but often they are rather bland. These are DELICIOUS! The whole family loved them!! I didn’t have sour cream, so instead used nonfat plain Greek yogurt. Reply

Natashas Kitchen

August 10, 2019

That’s amazing Gwen! Thank you so much for sharing that with me! Reply

Hi Tanya, several of our readers have reported great results using Cod. Reply

Cheryl

August 8, 2019

Great recipe my husband said it was the best fish tacos I made. Only changes I made, used fresh cod and mixed coleslaw mix with the creama. Didn’t use the cheese as I couldn’t find cojita and there wasn’t room in the tortilla if I wanted to add feta. Will definitely make this again. Reply

This is now my go to fish taco recipe! I did sub out the mayo & sour cream for low-fat plain Greek yogurt – and it was delicious! I rarely have mayo or sour cream in the fridge, but always have Greek yogurt. Reply

They look amazing. Planning to make these tonight. Just a question? Is one taco one serving size?? Reply

Natashas Kitchen

August 3, 2019

Hi Veronica, This recipe makes 24 tacos. It honestly depends on the crowd and what else you are serving with it if anything. Most people can eat 2-4 easily. Also depends on peoples appetites Reply

RebeccaLee

August 1, 2019

Made this tonight for dinner – it was excellent! My husband doesn’t even eat fish and he really liked it! He kept asking what’s in this sauce and what did you put on the fish, did you bake or broil it? I didn’t have an avocado but grilled some fresh corn on the cob and cut it off and was a nice color addition. Great recipe!!! – Thank You!!! Reply

Natashas Kitchen

August 2, 2019

I’m so happy to hear that! Thank you for sharing your great review! Reply

I’m so happy to hear that! Thank you for sharing your great review! Reply

Janet

August 1, 2019

Thanks for the delicious recipe! You are so right about the sauce…yum! I used a little bit of lime zest in it too. I used ling cod for this recipe and it was awesome. I also used a corn/wheat tortilla that was very tasty. I’ll be making these again and again. Reply

Natasha,
Made these tacos from fresh caught fish my neighbor gave me, & they were delicious! I couldn’t find the cheese, so used feta, but I will skip it next time. I wish your recipe wasn’t for such a large amount. I cut it to 1/3 as best I could since I had ony 1/2 lb. of fish, which was plenty for the 2 of us. Reply

Natashas Kitchen

July 31, 2019

Thank you so much for sharing that with me. I’m happy you enjoyed that! Reply

Diane

July 31, 2019

Oh goodness!! These are so good! I’ve made them about 10 times now. For friends and family. Everyone loves them! Thank you! Reply

These were delicious! I don’t like cilantro so I used parsley, but kept everything else the same. Reply

Natashas Kitchen

July 25, 2019

I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

Trixie

July 24, 2019

Made these last night and they were delicious. We used mahi and the only thing I modified was adding a little onion powder to the seasoning mix. You are so right to not skip that sauce, it is super yummy! Love your recipes and videos! Reply

Once again, I can’t resist the opportunity to tell you how much we enjoyed this dish last night. It was satisfying but not too heavy–the perfect dish for a warm summer evening in the Pacific Northwest. I’ve made so many of your recipes, my family now refers to you by name: “If came from Natasha, it must be good.” They’re always right! Thanks for this wonderful blog. Keep the good stuff coming! Reply

Natashas Kitchen

July 21, 2019

Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

Karen

July 19, 2019

The fish tacos and the sauce are out of this world! Thank you for another great recipe! Reply

loved these tacos but I need ideas for leftover sauce – I have a ton. Think I could pour it over cabbage to make cole slaw? Reply

Natashas Kitchen

July 18, 2019

Hi Jen, so many ideas! Over veggies, rice, any meat or cabbage like you said! I’m so happy you enjoyed this recipe! Reply

Patrick Jackson

July 17, 2019

These tacos are just amazing, they have so many flavor profiles and taste as authentic as I’ve ever had. Definitely worth everything you put into it. Just make sure you make a lot because you will want more! Reply

Natashas Kitchen

July 17, 2019

I’m so happy to hear that! Thank you for sharing your great review, Patrick! Reply

Caroline

July 16, 2019

Just made these tonight. I used shrimp. The seasoning is just like how I season mine. The sauce was very good. My husband loved the sauce. He thought if the shrimp were grilled or if a blackened fish were used it would have put it over the top for him. I think next time instead of using cabbage I will try lettuce. Thank you for the recipe. We enjoyed it very much. Reply

Natashas Kitchen

July 16, 2019

I’m so happy you enjoyed that Caroline! Thank you for that awesome feedback! Reply

MJ

July 11, 2019

Sauce is awesome. I use mahi mahi burgers from Trader Joe’s for this and it turns out very well. Reply

Natashas Kitchen

July 11, 2019

I’m so happy you enjoyed that! Thank you for sharing your substitutions with us! Reply

Shannon

July 11, 2019

Delicious! We made it with Wahoo that we caught in the Florida Keys this weekend. Our kids ate 6 tacos each! This recipe is a keeper. Thank you! Reply

Natashas Kitchen

July 11, 2019

That’s so great, Shannon! It sounds like you have a new favorite! Reply

Mimi Gonzalez

July 11, 2019

This recipe was so perfect for my taste buds. Now that I’m no longer in America I need to keep my flavors from the authentic places I’ve eaten in the past. I made bass fish on the stove top in a sauce pan and they were slighty crispy and delicious.
I really didn’t substitute anything as the recipe has all the ingredients I love and had available.
Thank you for sharing this one.
Mimi food junky. Reply

Natashas Kitchen

July 11, 2019

I’m so happy you enjoyed that Mimi! Thank you for sharing that awesome feedback with me! Reply

Cindy Montgomery

July 9, 2019

Have tried many fish taco recipes – this by far is the best of the best! Even a picky eater loved it! Made Mexican street corn as a side – everyone could not sing enough praise! Thank you so much for sharing! Reply

This is my second 5 star review… I can’t keep making enough time of these. My daughter in college asks for them every single day. And I’m not tired of them either over a month. I make the sauce again and again. The Siracha sauce is the perfect amount in the sauce. Just went to a cooking class and their lime crema was awful. Yours is the golden standard—perfect!!! It’s been fun making your tacos with the sauce and slaw and experimenting with different fish. Thank you so much!!! Reply

Natashas Kitchen

July 6, 2019

Awww that’s the best! Thank you so much for sharing that with me., Lee Anne! I’m all smiles! Reply

Elisanna

July 5, 2019

Does this reheat well? Thinking of making this but not sure if I should halve the recipe as it may not all get eaten. Reply

Natashas Kitchen

July 5, 2019

Hi Elisanna, yes, you can make this 1-3 days in advance and keep it refrigerated. Reply

Taco Joe

July 1, 2019

Thanks for sharing this recipe, Natasha! We used battered fish instead of making it from scratch to save time and use leftovers. My family loves the fresh sauce and Cotija cheese – it really seals the deal! Cannot wait to try the recipe next time using Mahi Mahi! Reply

Natashas Kitchen

July 2, 2019

I’m so happy you enjoyed this recipe Joe! Thank you for that awesome review! Reply

Karen Frazier

July 22, 2019

Absolutely delicious! Every bite was flavorful and the lime crema was THE BEST!
I can’t wait to try more of your recipes! Reply

Natashas Kitchen

July 22, 2019

I’m so happy to hear that, Karen! Thank you for sharing your great review! Reply

Linda F.... Northwood, Ohio

July 1, 2019

Absolutely love everything about this recipe. I’ve ordered a lot fish tacos at restaurants and food trucks, tried at least a half dozen other recipes at home. This is my very favorite.. just perfect as written! Reply

Natashas Kitchen

July 1, 2019

Awww that’s the best! Thank you so much for sharing that with me Linda! Reply

Hi Patricia, here’s what one of our readers wrote ” I made these for some friends this weekend and they were a huge hit. Instead of baking the fish, I grilled it and it turned out great. Everyone loved the sauce – so simple, but so delicious!” I hope that helps. Reply

I think the sauce is the most critical ingredient in making great fish tacos … I’ve tried so many times to get it right, but this is the first recipe which I’ve been satisfied with. This is as good as anything I used to be able to get when I lived down by the border. Thanks for posting this! Reply

Natashas Kitchen

June 24, 2019

I’m so happy to hear that! Thank you for sharing your great review Emma! Reply

I liked all the flavors however I prefer to panko and pan fry seasoned fish in avo oil. The sauce is great however a good substitute is whole milk Greek yogurt. I enjoyed the balance of all the flavors in the sauce. I added a little to my veggies to make a slaw. Was a big hit with hubby and kids. Reply

Natashas Kitchen

June 20, 2019

I’m so happy the family enjoyed this recipe Kim! Thank you for sharing that with us! Reply

Thaddeus

June 18, 2019

Made this evening. Used cod, which I dredged in egg with a fresh cilantro dice and then coated in a plain breading, seasoned with chili powder, cumin.

Yummy sauce! I went simple. I divided the sauce and added a pinch of sugar and added it to my finely diced bagged slaw. Then I added a Tablespoon of jalapeno cream cheese instead of the Sriracha to the other half for a drizzling sauce. Family approved! I flaked the Tilapia and added a few more seasonings to the Tilapia and squeezed lime juice over it.
To the cumin I added
paprika
chili powder
garlic powder
and ¼ tsp. Goya Adobo with cumin (instead of salt) to coat the fish after cooked and flaked. Reply

Natashas Kitchen

June 13, 2019

I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

David

June 11, 2019

Tried this fish taco recipe tonight, with one big modification. I used salmon that I sliced legthwise with a sharp fillet knife into about 1/2 inch thick slabs, and I blackened the fish. I sliced it this way so that I could cook each price for about 2 minutes on each side. Used the same sauce recipe and other ingredients. Simply awesome!!! Will definitely cook this again!!! Thanks. Reply

Natashas Kitchen

June 12, 2019

Thank you so much for sharing that with us, David! I’m so happy you enjoyed this recipe! Reply

anne watson

June 11, 2019

Yum! These fish tacos were awesome!! I forgot to get the cojita cheese -but were amazing anyways! I served this with corn on the cob and watermelon salad! Reply

Natashas Kitchen

June 11, 2019

That sounds like the perfect summer dinner! I’m so happy you enjoyed this recipe Anne! Reply

Brad

June 9, 2019

This is a wonderful recipe. It can easily be modified for an awesome salad. Skip the carbs, throw away the tortillas. Take the dressing and the cheese and combine it with a broccoli or regular cole slaw. Put the fish on top. I also have substituted chicken breast chunks for the fish and that worked awesome as well for the salad. Reply

Made these fish tacos tonight. They are amazing! Tried other recipes before and no comparison. The sauce is fabulous and so easy to make! What amazing flavor! Thank you for sharing this recipe and I will share it with others. Reply

Natashas Kitchen

June 7, 2019

That’s amazing! I’m so happy you enjoyed this recipe & thank you for sharing that awesome review with us Sue! Reply

Olga

June 5, 2019

I made these tacos last night for dinner in honor of Taco Tuesday ;). THEY ARE SO GOOD!! My husband is not a picky eater, but he refuses to eat fish (bad childhood experience). When I mentioned to him that I’ll be making fish tacos for dinner his reaction was “Eh?!” (in disappointment), but I made them anyway. I assembled the tacos and put it in front of him. He chowed them down, and went back into the kitchen and helped himself to more fish – straight from the pan! This is how you know this one is a WINNER (and a new staple)! Thank you Natasha for hitting it out of the park, once again! ;-* Reply

Natashas Kitchen

June 5, 2019

That’s just awesome!! Thank you for sharing your wonderful review It sounds like you have a new favorite! Reply

Hi Amy, The serving size is towards the top left on each print-friendly recipe card. This recipe makes 24 tacos and the nutrition label is for each taco. I thought that would be the simplest way for someone to calculate if they were to eat 1, 2 or 5 tacos :). Reply

Amy

June 2, 2019

Great….thank you! I assumed it was for 1 taco but, seriously, who could eat just one of these!!! So good! My 8 year old was raving about them! Reply

Katie Vineyard`

May 31, 2019

This recipe was delicious! My husband and I throughly enjoyed the tacos and new found mexican cheese. I will be adding this one to my cookbook. Reply

This was a perfect recipe. I was delighted at how beautifully they turned out. The sauce was perfect like you said. I pan seared the tilapia with a little oil to save time. So easy to make but tasted gourmet. My kids loved these with both flour street tortillas and white corn. Look forward to trying your other recipes! Reply

This was absolutely delicious. I couldn’t find the Mexican cheese but the tacos were great anyway. My son, who is a picky eater even went back for seconds! I used some freshly caught panfish fillets instead of tilapia and the taste was amazing. Thank you Natasha! Reply

Natashas Kitchen

May 29, 2019

That is the best when kids love what we parents make. That’s so great! Reply

Julie

May 28, 2019

Finally, a fish taco recipe that is truly a keeper. We also LOVED the sauce! Thank you Reply

I used cod and it was fine. I didn’t have sriracha or sour cream…so I used Greek yogurt, a bit of chilie sauce, and hot sauce. “Whadda ya know!” it actually was good. Other than the sauce & fish everything else was the same. Reply

Natashas Kitchen

May 14, 2019

I hope you get to try it with the sauce next time Connie! I’m so happy you enjoyed this recipe! Reply

Susan

May 13, 2019

These were fantastic! Very easy, fast enough for mid-week meal and outstanding results. Reply

Great recipe! I used red drum instead of tilapia and added maybe 3 times more of Sriracha sauce (the kind I got was Sriracha and garlic, so maybe it was a little different from regular Sriracha?) though we don’t eat spicy. Will definitely be using the recipe in the future! Thank you! Reply

Hi Anna, interesting! I haven’t tried that variety so it may be a milder version of sriracha. I’m so glad you loved the fish tacos! Reply

Susan Miller

May 8, 2019

Made this recipe exactly as listed, including using the cumin. It was delicious. The lime crema was wonderful. I went to a cooking class last week and we had fish tacos. The chef used the bottled crema sauce you can find in the Mexican food aisle. It was so easy to make the sauce and it was all delicious. Reply

Natashas Kitchen

May 8, 2019

I’m so happy to hear that! Thank you for sharing your great review, Susan! Reply

anneta

May 6, 2019

hi nataliya, i was wondering if u could recommend any alternative protein for those that do not like seafood.thank you Reply

Hi Anneta, we have always made them with fish but I think grilled chicken would taste great here also. Reply

Carmie

May 6, 2019

Really loved this recipe. It was delicious and simple to make. The fish turned out great and the sauce was tasty! I did use fresh garlic in the sauce. This will be my go to fish taco recipe from now on! Thanks! Reply

I would never put cumin to fish taco. I am Mexican, we never use it in any kind of taco, sorry. Reply

Natashas Kitchen

May 6, 2019

Thank you for sharing that with us, Otilia! We love this version, I hope you give it a try! Reply

Cat

May 4, 2019

Thank you for this wonderfully delicious recipe! It was a big hit with my family, so much so that my fussy 4.5 yr old son had 3 tacos!! Definitely making this again…and again and again. 😊 Reply

Natashas Kitchen

May 6, 2019

That’s so great! Don’t you love it when kids eat the food we parents prepare?! Reply

Terri

April 28, 2019

Honestly, I’ve never felt compelled to comment on a recipe. You’re my first. My husband and I LOVED this fish taco recipe. The fish was amazing even all by itself and that sauce! You were right about the sauce. Can’t wait for leftovers tomorrow already! Thank you! Reply

Natashas Kitchen

April 29, 2019

Aww! That’ so awesome! I’m so happy you chose to comment! Thank you for that amazing feedback, Terri! Reply

Erin

April 28, 2019

This sauce is to die for and have used it several times on everything including tacos, crab cakes, and baked shrimp. Have even added horseradish and parmesean to it as a baked steak topping and it was wonderful! Reply

These are the best fish tacos I’ve ever made (and I’ve tried many different recipes), simple, and healthy! Reply

Natashas Kitchen

April 27, 2019

I’m so happy to hear that! Thank you for sharing your great review! Reply

Joanne

April 23, 2019

I have made these tacos a few times and they are delicious. I took out the cheese and it did not take away from the taste at all. The squeeze bottle is a must have and is available at a dollar store. Reply

Natashas Kitchen

April 23, 2019

I’m so happy to hear that! Thank you for sharing your great review Joanne! Reply

Valerie Bravo

April 22, 2019

Natatsha, I have been following your style of cooking from a far for sometime now. I love love love you recipes but please publish a cook book with your favorites! Reply

I came across this recipe last weekend when I thought it would be fun to try something new. My family loved them so much we had them twice this week. My husband even requested the tacos for his birthday meal which is saying a lot coming from a guy who only likes pizza! Excellent recipe! Reply

Natashas Kitchen

April 13, 2019

That’s so great Gretchen! It sounds like you have a new favorite! Reply

Linda

April 12, 2019

These were very good! I had a couple of thin catfish fillets that I had planned to fry, but then I saw your recipe and had all the ingredients so I made the tacos instead – recipe is a keeper, thanks! Reply

Natashas Kitchen

April 12, 2019

I’m so happy to hear that! Thank you for sharing your great review! Reply

Teresa

May 24, 2019

I’m glad you shared your idea on the swap. I also have catfish that I was going to fry but wanted to look for a healthier alternative to frying. I’ve never used catfish for tacos before so thanks for the suggestion. May I ask if you still added the pat of butter? Also, did you soak your fish in milk first? I see that recommended for catfish recipes to get rid of the fishy flavor. Finally, how high & how long did you bake them for? Reply

Vitaliya

April 11, 2019

LOVE THIS!!!! Sauce is to die for! I used cod and it was so good! Reply

Hi Michele, The built in nutrition calculator that we have only calculates the ingredients in the recipe so I would suggest trying one of the free online nutrition calculators and pasting the list of ingredients with salmon instead. Reply

Jennifer

April 7, 2019

I’m looking to try this but, is there any substitute for mayo? I absolutely cannot stand it haha! Reply

Hi Jennifer, we fell in love with this sauce and haven’t changed it since. You could experiment but it will give you a different flavor profile without the mayo. If it helps, it doesn’t taste overly mayo-y. Reply

Wineandcupcakes

April 7, 2019

This is the second time I made this.. delicious, really is!! It is on our weekly Rotation Reply

My husband raved about this and he never raves. The sauce was killer and just made the tacos awesome. Reply

Natashas Kitchen

April 6, 2019

Hi Dee, That’s so great! It sounds like you have a new favorite! Reply

Shannon

April 6, 2019

Made this tonight (kinda). I used fish sticks we had on hand. Other than that followed the recipe to a t. Husband raved and we are excited to have leftovers tomorrow. Thanks for a great recipe. Will try soon with baked fish, but the fish sticks did not disappoint. They actually added a nice crunch. Reply